Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion

Journal of Food Engineering

Volumn 124, Issue , 2014, Pages 43-53

  Ahmed, Jasim ^a   Al Foudari, Muhammad ^a   Al Salman, Fatimah ^a   Almusallam, Abdulwahab S ^b  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

^b KUWAIT UNIVERSITY   (Kuwait)

Author keywords

Complex viscosity; Glass transition temperature; Mechanical strength; Particle size; Sediment volume fraction; Viscoelasticity

Indexed keywords

COMPLEX VISCOSITY; COMPOSITIONAL VARIATION; FOOD PROCESSING INDUSTRY; MICROSCOPIC OBSERVATIONS; OSCILLATORY RHEOLOGIES; PARTICLE-SIZE FRACTIONS; RHEOLOGICAL MEASUREMENTS; SEDIMENT VOLUMES;

COMPLEX NETWORKS; ELASTICITY; FOOD PROCESSING; GELATION; GLASS; GLASS TRANSITION; PARTICLE SIZE; RHEOLOGY; STARCH; STRENGTH OF MATERIALS; VISCOELASTICITY; VOLUME FRACTION;

DISPERSIONS;

EID: 84886672889     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.09.030     Document Type: Article

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